For the radishes

½ mooli, thinly sliced

½ black radish, thinly sliced

10 breakfast radishes, thinly sliced

olive oil, for drizzling

salt and freshly ground black pepper

watercress, to serve

Method

To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold.

Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours.

Preheat a barbecue or grill to the highest setting.

To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander.

Grill the marinated pork chops for 5 minutes on each side, or until cooked through.

Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season.

Serve the pork chops with the blatjang and radishes and scatter over the watercress.